The prevalence of obesity and dental caries among children is associated with early and frequent consumption of sugar sweetened beverages (SSB). Therefore, practicing healthy eating habits early in childhood is […]
About WIC’s role in preventing early childhood caries
The goals of child participation in WIC are to guide children along a path toward positive health outcomes and to ensure that they are ready for kindergarten. Children between the […]
Abstract Background: Participation in the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) has been associated with lower risk of stillbirth. We hypothesized that such an association would […]
Abstract Objective: In this study, we sought to determine technology acceptance of a mobile application (app) to facilitate healthy behaviors as perceived by English- and Spanish-speaking participants of the Supplemental […]
Abstract Background: The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) program is an important intervention for prevention and treatment of obesity and food insecurity, but participation has […]
An official list of approved WIC formulas from the Nevada Division of Public and Behavioral Health.
An official list of approved WIC foods from the Nevada Division of Public and Behavioral Health.
This study found that combining point-of-purchase data with state data on the WIC Program was a feasible method to assess behavior changes in WIC participants. The major obstacle to using these data as a practical method of evaluating WIC participants; food-purchasing behaviors was the recruitment of enough stores to allow the inclusion of a representative sample of WIC participants.
The researchers identified the barriers to and motivators of behavior change for WIC families. Barriers included lack of parenting skills, lack of knowledge, unhealthy social environments, lack of time, and lack of social or financial support. The motivators included feelings of responsibility, concern for child health and development, and positive social support. Facilitated discussions, support groups, cooking classes, and a WIC website were participants; preferred methods of nutrition education.
